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Ingredients
  • 1 lb. penne pasta, cooked until al dente
  • 3 chicken breasts, butterflied
  • 2 packages of original Boursin cheese
  • 1 cup chopped baby spinach
  • ¼ cup chopped parsley, divided
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 2 pints cherry tomatoes
  • Salt and pepper to taste
  • 1 cup freshly shredded mozzarella cheese
  • ½ red onion, diced
  • 2 tbsp olive oil
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